Keema Matar Recipe - Minced mutton and green peas turned into a spicy dish.

This recipe is from the book Cooking with Olive Oil.

Main Ingredients : Mutton mince (keema) , Green peas

Cuisine : Bihari

Course : Main Course_Mutton

Keema Matar

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Keema Matar Recipe - How to make Keema Matar

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Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Mutton mince (keema) 1/2 kilogram

  • Green peas boiled1/2 cup

  • Olive oil 6 tablespoons

  • Green chilli sliced2-3

  • Cumin seeds 1 teaspoon

  • Onion chopped2 large

  • Ginger paste 1/2 tablespoon

  • Garlic paste 1/2 tablespoon

  • Tomato chopped2 medium

  • Salt to taste

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala 1/2 teaspoon

  • Fresh coriander leaves chopped2 tablespoons

  • Lemon wedges to serve

Method

Step 1

Heat olive oil in a pan.

Step 2

Add green chillies and sauté for half a minute. Add cumin seeds and when they begin to change colour, add onions and sauté till golden brown.

Step 3

Add ginger paste and garlic paste and sauté for a minute. Add tomatoes and salt. Cover and cook on low heat for two to three minutes.

Step 4

Add red chilli powder, coriander powder and turmeric powder and continue to cook for another minute.

Step 5

Add minced mutton, sauté for two minutes, add half a cup of water, stir and cover and cook on medium heat for fifteen to twenty minutes till the mutton is done, water has evaporated and oil surfaces on top.

Step 6

Stir in the peas and garam masala powder and cook for a minute. Serve hot garnished with coriander leaves and lemon wedges.

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